Hope you enjoy this one.:-)
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Whisky and Apple Jelly
 Categories: Jams/jelly, Scottish
      Yield: 4 servings
 
      6 lb Cooking apples
           Granulated sugar
           Water
           Whisky
 
  Wash the apples, cut away any bad bits and quarter them. Place in a
large
  preserving pan and just cover with water. Boil until cluite soft but
not
  pulpy. Put into a jelly bag and allow to drip overnight. Do not try to
hur
  ry the dripping process or the jelly will be cloudy. Measure the juice
and
  allow one pound of sugar to each pint of liquid. Put t:he juice and
sugar
  into the pan and stir over a moderate heat until the sugar dissolves.
Bring
  to the boil, stirring continu- ously, skimming off the scum fi~om time
to
  time. To test if the ;jelly will set drop a little on to a cold plate.
When
  setting point is reached, remove from the heat and allow to rest for a
few
  mlnutes. Add about a tablespoonful of whisky to the juice (ciuantity
  according to taste). Pour immediately into warm jars and seal. Do not
use
  for at least 3 months.
  
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---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Caramel Spice Apple Butter
 Categories: Jams/jelly
      Yield: 6 servings
 
      4 lb Rome apples
  4 1/2 lb Granny Smith apples
      1 c  Water
      4 c  Sugar
      1 ts Cinnamon
    1/2 ts Cloves
    1/4 ts Ginger
      2 tb Lemon juice
 
  Wash apples and cut into pieces; combine with water in a large covered
  sauce pot.  Cook until soft, about 30 minutes.  Press through a food
mill;
  measure 12 cups apple pulp; and return to sauce pot.  Heat 2 cups
sugar in
  a saucepan, stirring until sugar melts and turns a rich golden brown.
  Carefully pour into apple pulp.  Sugar will crackle and harden. Add
  remaining 2 cups of sugar and spices.  Cook, uncovered, about 1 hour
or
  until apple butter thickens, stirring occasionally to prevent sticking
..
  Stir in lemon juice.  Pour hot into hot jars, leaving 1/4 inch head
space.
  Adjust caps.  Process 10 minutes in boiling water bath. Yield: 6 half
  pints.
  
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... Sincerely yours Gigi
--- GEcho/386/JAM/V.34+
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